Photos MAY BE temporarily down due to photobucket probems!! SORRY

Saturday, May 28, 2011

Garden Three-Bean Salad with fresh French Dressing--edamame

I found this in Better Homes and Garden and I love the crunchy texture and freshness of this salad. Makes a nice lunch or snack.

2 cups green string beans
8 cups mixed geens
2 cups shelled sweet soybeans (edamame) , thawed
1 cup canned white beans such as cannellini 0r northern beans, rinsed well
1 cup radishes quartered or sliced
fresh black pepper
1 recipe Fresh French Dressing (below)

1. In microwave safe bowl combine green beans with 1/4 cup water can add a bit of salt. Cook for 3 -5minutes. Set aside and allow to cool.

2. Place salad greens in a large salad bowl; add green beans, edamame, white beans, radishes. add some of the dressing and toss gently. Pass remaining dressing. Makes 8 servings (or less if having as a lunch).


In a blender combine 2 medium tomatoes (halved and seeded--I didn't bother seeding); 1/4 cup olive oil ( I only used about a tablespoon since I am cutting back), 2-3 tbsp red wine vinegar; 2 tbsp tomato paste (I used ketchup), 1 tbsp fresh tarragon (I used about 1 tsp dried fresh would be better), and 2 tsp dijon mustard. Cover and process until blended. Season with salt and pepper.

Tuesday, May 24, 2011

Quinoa with seasonings and lamb

This was red quinoa . I used a cup of uncooked red quinoa and rinsed it and cooked it in 1 and 1/2 cups of water (I added a bit more as it was cooking). I cooked it for 20-25 minutes and threw in about 1-2 tablespoons of cooked lamb that I had in the freezer with the following seasonings:

coriander (ground)
ginger (ground)
onion flakes

I added the seasoning to taste--using more of the ginger and cumin than the rest.
I served it with chopped cucumbers and tomatoes. It would look prettier if you chopped these more evenly and put some mint leaves on it ;-) Makes 3-4 servings.

PS. Raisins in place of the lamb might be good. I will have to try sometime. I think I may try this with some coconut too. Black beans would be good with this too.

Ps. If reheating a little olive oil would be good

Wednesday, May 18, 2011

Zucchini pasta--

Yummy and oh so good for you! No cooking!! so fantastic for summer!!!
asta alla Checca – you can see a video demonstration on youtube and recipe follows below--quoted from her. This uses a spiroli (spelling?) but you can uses a potato peeler on the squash if you want to.
Serves 2

If listening to the youtube video turn music off located on the side bar to right

One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiral slicer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing, especially when topped with traditional Italian checca.

Pasta alla Checca is a dish created in Italy and served in the summer months when tomatoes are at their peak. It consists of uncooked tomatoes and simple Italian herbs, basil, and the outcome is molto bono (translated means “very good”)! This dish can be eaten at room temp, (my preferred way) or warmed in a dehydrator.

2 large zucchinis
2 large tomatoes, diced, heirloom if possible
or heirloom cherry tomatoes (I used 3 big ones from farmer's market)
1 clove garlic, minced or crushed
1/2 cup raw olives, coarsely chopped (I used black, and green)
? cup capers (I omitted)
1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice
15 fresh basil leaves, ribbon-sliced or torn
½ cup extra-virgin olive oil, or to taste(if want low fat use fat free Italian dressing to taste instead)
Himalayan salt to taste
Freshly milled black pepper to taste
Chili flakes, (optional)

Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice.
Spiralize zucchinis, or if you do not own this kitchen tool, use a potato peeler and make long flat fettuccini-type noodles. You can purchase the spiralizer by clicking “Shop” on the top menu bar and then checking out by category upper left.

Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined.

To Serve
I use an empty can with both sides removed as a mold to stack the pasta high on the plates. Put a portion of the pasta mixture into the can and tap down lightly to firm shape. Slowly lift the can up. Top with some of the chopped tomatoes, more basil if you like, and sprinkle on Parmesan nut cheese.


Cashew Parmesan Cheese
1 cup cashews
1 clove garlic
Salt to taste
Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.

 This is what the gadget looks like but you can use a peeler.

 It is easy to clean with a toothbrush. You can get it from Amazon. Here and it is called the

World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer

 You have to place the veggie smack on this little hole area. I didn't realize this at first! One you do it takes minutes.
Great dish for the summer as no cooking!!

Monday, May 16, 2011

Eggplant Ratatouille on pasta (CROCK POT version)

 Showed here with GLUTEN FREE pasta

This is WAY BETTER THAN IT LOOKS--This is a great eggplant dish...we couldn't stop eating it. It makes 6 servings or more if using pasta. This is from June Family Circle 2011.

Slow cook in crock pot 3 hours on high or 5 hours on low (I did longer because I was out).

1 small eggplant (about 1 pound). Mine may have been bigger. Peeled and cut into
1/2 inch cubes.
1/8 teaspoon of salt
1 medium sized red onion, chopped
2 medium sized sweet green bell peppers, seeded and cut into 3/4 inch pieces
1 package (10 ounces) mushrooms , cleaned and quartered OR I used jarred baby
button mushrooms and added them right at the end just before serving.
1 can (14 & 1/2 ounces) diced tomatoes--DRAINED
1 can (8 ounces) tomato sauce
1/2 to 3/4 teaspoon of black pepper (BE CAREFUL I used 1/2 tsp and it was HOT--I
liked it but more would have been too much for me)
1/2 tsp Italian seasoning
1 medium size yellow squash (I USED GREEN ZUCCHINI) quarted and cut into 3/4 inch

After cooking add:
1 tab fresh chopped Basil (and if using jarred mushrooms add here too)
Olive oil for drizzling
red wine (I like this drizzled over too--using dry red)

1. Place eggplant in strainer and sprinkle with 1/8 tsp salt; let stand for 20 minutes and press out as much liquid as possible.

2. While eggplant is draining in a 4-5 qt slow cooker, combine onions, bell peppers, and mushrooms (if using fresh mushrooms).. (you can add the squash during the last 45 minutes of cooking or if this isn't convenient then throw it in her as I did) Drain diced tomatoes and stir in along with tomato sauce, black pepper and Italian seasoning.

3. Add eggplant and stir. Cook on high 3 hours or low 5 hours.

4. Add squash to slow cooker for last 45 minutes if you haven't already added it.

5. Before serving stir in basil and some extra salt (to taste). Drizzle with olive oil and/or dry red wine if desired.

Serve on pasta as I did OR not!

Broccoli Walnut salad

I like this version of the broccoli salad. I got it from Lottie at my blue cottage and it can be found :
I like it even served immediately---my picture is not very good!

Broccoli Walnut Salad
Serves 2 (Just double the recipe for 4)

2 cups fresh broccoli, cut into small pieces
2 tablespoons chopped walnuts (I used pecans because didn't have walnuts on hand)
2 tablespoons raisins (I omitted)
2 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons sugar

In a small bowl, mix broccoli, walnuts, and raisins.
Combine mayonnaise, lemon juice, and sugar. Mix
into salad. Cover and refrigerate 1 hr. ( STOP! Wait
until the next day! It is too good then!) ME--I ate immediately and it was still good!

Monday, May 9, 2011

oatmeal cake (like coffee cake)

This is a very moist cake. It has no flour and I don't have trouble with oatmeal as some celiacs might. Bob's makes a gluten free oats--I can use the regular. This is easy, fast, low in sugar and low in fat. It is fantastic warm, good with or without fruit. I don't use syrup for topping , but some like to. Got this recipe from a friend who has a bed and breakfast. I used ALMOND MILK

Good served by itself or warm with blueberries or with warm maple syrup

After stirring well until blended you let it stand 5 minutes to absorb moisture.
Pour mixture into a greased 8 by 8 baking dish and bake at 350 degrees for 25 or 30 minutes or until knife inserted comes out clean. (mine --25). cut into squares and serve

Wednesday, May 4, 2011

Lamb and Lentil Ragout

an old favorite when having lamb

1 tab olive oil
1 pound of lamb cut in inch cubes or smaller
1 large onion, finely diced
1 large carrot finely diced
2 cups lentils
1/2 tsp ground cinnamon
2 cloves without their heads or just a pinch of ground cloves (not too much)
1/2 tsp red chili powder (NOT PEPPER)
1 and 1/2 teas of salt (or do less and add to taste!)
6 cups water
1/2 cup fresh parsley chopped
1 cup shredded fresh spinach
8 slices lemon

Heat oil. Add half the lamb and saute until lightly browned on all sides. Remove from pan add rest of lamb doing the same. Remove from pan.

Pour off all but 1 tab of oil. Add onions and carrots and saute lightly 3 minutes.
Add the lamb, lentils, seasonings (EXCLUDING parsley, spinach and lemon these will be added at end) and water. Cover and gently simmer for 1 hour or until lamb and lentils are tender.

Just before serving , stir in parsley and spinach and cook for 1 minutes. Garnish each serving with a slice of lemon.

Tuesday, May 3, 2011

Apple ,pear, pecan salad

Not the best of pictures!! I am always in a hurry! This was delicious --I changed it up a bit. I did use Clementine instead of an orange. I just used some orange juice for the juice part of the recipe and threw in some Clementine for the mixture of fruit. I had to use some canned pear, plus fresh apples. I used a bit of raspberry vinaigrette for the dressing too. this is also from the "Hallelujah Holiday recipes" book.